1. Cut tofu and tomatoes into cubes. Boil jumbo lima beans until cooked, remove from water, and allow to drain.
2. Heat 1 tbsp oil in wok. Add tomatoes and stir fry until fragrant. Add other the ingredients, seasonings, and soup stock (or water). Cover and simmer for 5 minutes, stirring occasionally. Uncover and gradually pour in corn starch water until it forms a light sauce. Serve hot.
Soak lima beans in water beforehand for a softer texture and sweeter taste.
Lima beans are full of protein, vitamins and minerals; they contain the most nutrients among all beans. 1kg of fresh lima beans contains as much protein as 2.36 kilograms of pork. It contains 4.4 times more carotene than carrots. Lima beans also have the highest concentration of iron, calcium, zinc, phosphorous and potassium among all agricultural products and are good sources of tonic for blood and calcium. Even though lima beans can help digestion and benefit the intestines, they produce gas and may cause heart-burn, and so should be eaten in moderation.